Think of this as a casual gratin—all the creamy, cheesy goodness with half the already minimal fuss.
This is one of those dishes that has a lot of bang for the effort. It’s also wonderfully flexible. Use ground nuts—walnuts are particularly good—instead of bread crumbs. Use olive oil over butter, if that’s how you roll. Substitute in parmesan or any hard grating cheese for the aged gouda.
- 1 1/2 pounds broccoli
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/3 cup fresh bread crumbs
- 1/2 cup cream
- 1/3 cup grated aged gouda cheese
- 1. Preheat an oven to 425°F. Trim the broccoli—the dish looks prettier if you cut long pieces down into the stem, but for an easier to eat version, consider cutting into 2-inch flo-rets. Put the trimmed broccoli on a large rimmed baking sheet or shallow roasting pan.
- 2. Melt the butter in a small saucepan. Drizzle a little less than half of it over the broccoli. Toss the broccoli to coat it evenly. Spread the broccoli into a single layer and sprinkle with the salt.
- Roast until wilted and starting to brown, about 15 minutes.
- 4. While the broccoli roasts, add the bread crumbs to the pan with the remaining melted butter. Toss to coat the crumbs with the butter. Set aside.
- Pour the cream over the broccoli and sprinkle with the cheese and bread crumbs. Continue roasting until the cream is bubbling, the cheese is melted, the bread crumbs are toasted, and the broccoli is tender, about 15 more min-utes.